Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

I on the other hand would definitely try to remove as much as I can even efore roasting, cause theres nothing more disgusting than eating vein whne you have nice foie gras slice.
It will also be impossible to carve if theres big vein trapped inside - it will just tear the slice apart.

I do it/or did it with pliers with thin tips. Then the first and foremost I would leave the liver outside up until it is room temperature. This will help you take the veins out just by pulling them out.
Then I take the lobes apart, and track down the biggest vein in both of them. Usually start from the smaller lobe[catches temp faster].
When pulling out, I hold the lobe vein side down so the pliers go between my fingers, catch the shite and slowly ang gently pull it out.
There is less risk of destroying the liver this way, cause youre not catching it with fingers, it just lays on the inside of your hand.
There would be quite a lot in the bigger piece, again, room temp first, I think you could try to do a small incision to look around but if the vein breaks halfway you will feel that.
After that shape it, drop to ice brine I believe this is forcing the bloody bits out.

Good luck
Youre planning on sous vide and then fry or oven roast?? If in oven, put apple and brioche underneath. Or veg...Or store the fat, can be used in many ways i like in pate or rillette, can freeze it and then peel with peeler as a salas garnish

Wow. that's a lot of responses. I'll try the plier method. As for reforming the foie into original shape, it sounds like you just try to form it by hand, and wrap it in seran wrap and stick in the fridge to solidify. I'm definitely deveining, though. Thanks everybody. I'll let you know how it goes!

Regarding the "roasting" it's what I've been calling it, but it's a bit of a misnomer. Saute over crazy high heat, in oven to finish with some sort of fruit/sweet/acid. Thinking Yuzu could be nice, but I think apples are traditional.

Wow. that's a lot of responses. I'll try the plier method. As for reforming the foie into original shape, it sounds like you just try to form it by hand, and wrap it in seran wrap and stick in the fridge to solidify. I'm definitely deveining, though. Thanks everybody. I'll let you know how it goes!

Regarding the "roasting" it's what I've been calling it, but it's a bit of a misnomer. Saute over crazy high heat, in oven to finish with some sort of fruit/sweet/acid. Thinking Yuzu could be nice, but I think apples are traditional.

Just wanted to thank everyone for the recommendations. The deveining wasn't to bad and mostly the lobes looked like they'd never been touched. Well, the second one did anyway. The first one had some... problems. But it came together in the end. Ended up serving with brioche, apple chutney, and blackberry gastrique. Paired with a sauternes that one of the guests makes it was rather nice.